Gusto TV Sensational Handline Haddock Recipe

Smoked Haddock Recipe

This Smoked Haddock recipe combines tender, flaky haddock fillets with aromatic cherry wood smoke, fresh garlic, balsamic vinegar, and olive oil for a delicious seafood dish. Featured on License to Grill with host Rob Rainford, this easy barbecue recipe uses white wine and fresh thyme to create a fragrant smoking environment, delivering delicate smoky flavours that are perfect for summer cookouts, family dinners, and outdoor entertaining.

The Inspiration

Smoking fish is a traditional cooking technique that has been used for centuries to enhance flavour and preserve seafood. Today, smoking remains a popular barbecue method because it introduces distinctive aromas and complex flavours while allowing delicate ingredients to cook gently over controlled heat.

On License to Grill, host Rob Rainford explores the versatility of barbecue cooking by demonstrating different techniques for preparing meat, seafood, vegetables, and other flavourful dishes. His approach highlights how outdoor cooking can transform simple ingredients into satisfying meals through careful seasoning and controlled heat.

Whether you’re planning a summer seafood barbecue, hosting a weekend gathering, or experimenting with wood-smoking techniques, this smoked haddock recipe offers a delicious combination of delicate seafood, fragrant herbs, and authentic barbecue flavour.

Ingredients

3 Handline Haddock (US Atlantic) fillets, cut in half
1 tablespoon of Balsamic Vinegar (15ml)
2 tablespoons of Olive Oil (30ml)
3 cloves of garlic, roughly chopped
6 cups of cherry wood chips (1500ml)
2 ½ cups of white wine (625ml)
3 sprigs of fresh thyme

Method

Place the handline haddock fillets in a sealable plastic bag. Add vinegar, olive oil and garlic and gently mix to ensure the fillets are well coated. Place in the fridge to marinate for 30 minutes.
Place 1 cup of the wood chips in water to soak for 30 minutes.
Place a drip pan under the grill grate on one side of the grill. Preheat the grill on the opposite side of the drip pan to high heat.
Prepare a smoke package by placing 1 cup of wet wood chips and 2 cups of dry together in the center of a large piece of foil. Close the foil around the chips and fold the edges in to make a sealed package. Using a fork, poke holes in both sides of the package.
Place the package directly on top of the heat source (coals or gas flame) and wait for smoke. Add wine and thyme to the drip pan.
Remove fish from fridge. Place a piece of foil on top of the grill where there is no direct heat – over the drip pan. Again using a fork, poke holes in the foil for the smoke to permeate through. Carefully place the delicate marinated fish on the foil and close the lid. Reduce the heat to 220 °F (110°C) under the wood chip package to medium and leave the fish to smoke for 1 ½ hours.
Prepare a second smoke package (soak 1 cup of chips for 30 minutes prior to making second package). Replace the first smoke package with the new package after 45 minutes.

Serving Suggestion

Grilled vegetables are another excellent pairing for this cherry wood smoked haddock. Serve the fish with grilled zucchini, bell peppers, asparagus, or eggplant lightly seasoned with olive oil and fresh herbs. The vegetables’ natural sweetness complements the subtle smoky notes of the haddock, while their tender textures create an enjoyable contrast.

For a casual backyard barbecue, arrange the smoked haddock on a large serving platter alongside grilled vegetables, roasted potatoes, and fresh lemon wedges. The attractive presentation makes it easy for guests to serve themselves while enjoying a complete seafood meal.

When preparing the recipe for a special occasion, serve individual portions of haddock with carefully arranged seasonal vegetables and a small serving of herb-infused rice or potatoes. The delicate appearance of the fish and its aromatic smoky character create an elegant presentation without requiring complicated garnishes or rich sauces.

Final Thoughts

This smoked haddock recipe is a wonderful celebration of traditional wood-smoking techniques, fresh seafood, and aromatic ingredients. Combining tender haddock fillets with cherry wood smoke, balsamic vinegar, olive oil, garlic, white wine, and fresh thyme creates a flavourful dish that showcases the versatility of outdoor cooking.

Find more recipes from License to Grill here!